Posts Tagged ‘mushroom tacos’

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Chipotle Mushroom Tacos by Chez Us

I am always thinking forward about how to incorporate more vegetables into our everyday meals with less emphasis on using meat.  One ingredient that I turn to time and time again is the mushroom as I like to think of it as the “other” meat when working with a recipe.  Besides being hearty, mushrooms are fat-free, cholesterol free and are a rich source of vitamin B.  What more could you ask for?

For this recipe, I replaced the meat by using finely chopped crimini mushrooms, which was seasoned with smoky chipotle peppers and adobo sauce.  Add some texture, I added slices of portobella and crimini mushrooms along with thinly sliced yellow onion.  The earthiness of the mushrooms mingles really well with the smoky chipotle.  The mushroom mixture is so flavorful, that the only extra ingredients this taco recipe needs are a little cilantro and feta.  The cilantro is cooling, and the feta is slightly tangy, which is outrageous with chipotle!

Recipe:  Chipotle Mushroom Tacos

Serves 4

Ingredients:

  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 10 medium crimini mushrooms
  • 1 large portobella mushroom
  • 2 large canned chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon adobo sauce from the peppers
  • 1 teaspoon salt
  • corn tortillas
  • cilantro
  • feta cheese
  • salsa

Directions:

  1. Pour the olive oil into a large frying pan and heat over medium heat.
  2. Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.
  3. Meanwhile, cut half of the crimini and portobella mushrooms into slices.
  4. Using a food processor, chop the remaining crimini mushrooms and set aside.
  5. Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.
  6. Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.
  7. Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.
  8. To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

Introduce Your Friends and Family to the Mushroom Taco this Cinco de Mayo

Mushrooms have been an authentic part of Mexican cuisine since the pre-Spanish days. Council Representative, Bart Minor, tells us how he’s converted mushroom haters into mushroom lovers with his mushroom blend tacos – just in time for Cinco de Mayo.

We all have a friend that at one time or another, said they don’t like mushrooms. No matter how many times you inform them of the many nutritional benefits, the flavor enhancing properties, and the fact that they are available year round, you are met with a list of many excuses.

The truth is these friends will come around. How you ask? Serve them mushroom blended tacos on Cinco de Mayo. Mushrooms have been an integral and authentic part of Mexican and other Hispanic cuisines since the pre-Spanish days, commonly used for their meaty texture and versatility. The mushrooms natural meatiness allows it to blend seamlessly with ground meat, while boosting flavor and adding a serving of vegetables.

My mushroom tacos have successfully converted several of my friends to mushroom lovers… well, at least they love the fact they are lower in fat, lower in calories, and less expensive! Make tacos for your friends this Cinco de Mayo and see if you can’t turn this celebration of Mexican culture and cuisine into a healthier, more delicious, and sustainable lifestyle move for you and your family!

Mushroom and Chorizo Tacos by We Are Not Marthas

Mushroom and Chorizo Tacos
Recipe Courtesy of the Mushroom Council and We Are Not Martha

Put a spin on tacos by blending spicy chorizo and hearty mushrooms for a quick and easy flavor-packed dinner.

Yield: 6 tacos
Serving Size: 1 taco

Ingredients:

  • 12 oz. Mexican chorizo, casings removed and crumbled
  • 1/2 C onion, chopped
  • 6 oz. shiitake mushrooms, stemmed and sliced
  • 1 medium potato, cut into small cubes
  • 1 habanero pepper, finely chopped
  • 1/2 t cumin
  • Whole wheat tortillas, lightly toasted
  • 1/4 C cilantro, finely chopped (for topping) 
  • 2 oz. cotija cheese (for topping) 
  • 1 avocado, diced (for topping)

Directions:

  1. Heat a sauté pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero.
  2. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.
  3. Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

 

‘Shrooms Shine in Sunny San Diego

The Mushroom Council recently travelled to sunny San Diego to meet and mingle with nearly 10,000 of the best and brightest nutrition and health professionals at the American Dietetic Association’s Food & Nutrition Conference & Expo (FNCE).

We hosted a booth on the expo floor where attendees could stop by, learn about the health benefits of mushrooms, chat about nutrition and sample our healthy Mushroom Tacos with Salsa Verde. These weren’t your ordinary tacos, though… We put our own spin on a traditional all-beef taco filling by using a blend of 75 percent mushrooms (a mix of buttons and creminis) and 25 percent beef.

And how did it taste? Incredible! By chopping up mushrooms extra fine, mimicking the texture and consistency of ground beef, the blend was seamless and delicious. Plus, the resulting dish has less calories, fat and sodium than the original all-beef filling.

Food is just one component of FNCE. Keeping with the nutrition tradition, we also dropped in on educational sessions covering all aspects of health and nutrition. Here are some highlights from the experts on key learnings and trends/tips:

  • What’s new in healthy foods, ABC15 –Michelle Dudash, RD, highlights some food trends from the conference including our scrumptious Mushroom Tacos (we hope these become a trend!)

We had a great time seeing familiar FNCE fun-guys and making new friends.  Thanks to everyone who visited our booth. Can’t wait to catch up with you all again in Philadelphia for FNCE 2012!

Mushroom and Chorizo Tacos from We Are Not Martha

Another delicious post from the ladies of We Are Not Martha.  We understand they were celebrating a birthday this week so I would recommend popping by to see how they celebrated.

Another note: Your friendly Mushroom Channel editor tried this recipe with scrambled eggs incorporated this weekend and it was a hit- consider breakfast tacos!

While I could, of course, happily add mushrooms to most any dish you could imagine (except maybe ice cream… But maybe? Mushroom ice cream? Why not? I’m game), I’m fully aware that they’re consistently ignored in some major food groups. I consider Mexican food a major food group of mine and have recently realized that I rarely ever incorporate mushrooms into Mexican cuisine. Perhaps I’ll add them in a veggie quesadilla, but otherwise, I’m always leaving them out. How rude. So, I’m making a concerted effort to change that. Call it a movement, if you will.

I was inspired by Rick Bayless and his recipe for chorizo, mushroom, and potato tacos. The idea of mushrooms in tacos is basically a dream come true, especially when you mix them up with lots of spicy flavor-packed chorizo. You’ll never want a “typical” taco again. The other awesome thing about these tacos is that they’re super quick and easy. Just a tad bit of chopping, throwing everything in a pan, and serving it on a tortilla. And adding lots of delicious toppings, too, obviously. The addition of potatoes make it almost like a Mexican hash. With mushrooms. In a tortilla. Heaven has been found.

Ingredients:

  • 12 oz. Mexican chorizo, casings removed and crumbled
  • 1/2 C onion, chopped
  • 6 oz. shiitake mushrooms, stemmed and sliced
  • 1 medium potato, cut into small cubes
  • 1 habanero pepper, finely chopped
  • 1/2 t cumin
  • Whole wheat tortillas, lightly toasted
  • 1/4 C cilantro, finely chopped (for topping)
  • 2 oz. cotija cheese (for topping)
  • 1 avocado, diced (for topping)

Instructions:

Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Mushrooms: Ready for Their Close-ups!

Shiitake and Egg Breakfast Pizza courtesy of Chef Todd Humphries, Kitchen Door, Napa

We’re fresh from the studio, following our annual foodservice photo shoot of marvelous mushroom dishes from some of our favorite chefs.

To prepare for the shoot, we perused menus from top restaurants and college campuses across the country and selected the best mushroom entrees. After all that hard work tracking down awesome recipes, we got to have a little fun at the photo shoot.

Mushroom Bulgogi Tacos courtesy of Chef Robery Mayberry, University of Texas, Austin

A lot more goes on behind the scenes than you would think (a testament to our talented photogs, prop stylists and chefs)! From the slicing and dicing to the cooking and assembly, these plates had more prepping and primping than we do, all to ensure that our mushrooms looked porto-bellisimo! (you know, Italian-mushroom speak for “lovely.”)

It was like Goldilocks and the many mushrooms—we had to make sure that the size, shape, colors and props were just right. What can we say, all part of a day’s work here at the Channel. Though, staying focused is a challenge when the workplace is filled with one delicious aroma after another. While each dish was in front of the lens, our on-site chefs manned the kitchen cooking up the next shot. With this crowd of mushroom fans, it’s hard to believe any of these dishes made it from the stove to the set. Test out the recipes for yourselves!